Traditional Cakes

Lemon Fruit and Nut Loaf Cake

Name: Lemon Fruit and Nut Loaf Cake
Total time: 60 min
Ingredients: For the lemon cake:; Gellwe Lemon Bundt Cake Mix – 1 pack; Butter (softened) – 100 g; Large eggs – 3; Milk – 100 ml; Icing sugar – for dusting; For the fruit and nut mixture:; Walnuts – 1 cup; Dried cranberries – 1 cup; Raisins – 1 cup; Candied pomelo or pineapple – 1 cup; Plain flour – 1 tbsp

60 min.

Medium

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Ingredients:

For the lemon cake:

Gellwe Lemon Bundt Cake Mix – 1 pack
Butter (softened) – 100 g
Large eggs – 3
Milk – 100 ml
Icing sugar – for dusting

For the fruit and nut mixture:

Walnuts – 1 cup
Dried cranberries – 1 cup
Raisins – 1 cup
Candied pomelo or pineapple – 1 cup
Plain flour – 1 tbsp

A deliciously moist lemon loaf cake packed with crunchy walnuts, sweet raisins, dried cranberries and colourful candied fruit. Made with Gellwe Lemon Bundt Cake Mix, this easy-to-prepare bake combines a refreshing citrus flavour with a rich variety of textures. Finished with a delicate dusting of icing sugar, it's perfect for afternoon tea, family gatherings or a festive sweet treat.

Preparation instructions:

1.

Prepare the cake. Empty the cake mix into a mixing bowl, add the softened butter, eggs and milk. Beat everything together with an electric mixer until smooth.
2.

Dust the dried fruit and nuts with the flour, then add them to the batter and mix until evenly combined.
3.

Line a 10 × 27 cm loaf tin with baking parchment and transfer the prepared batter into it. Place in an oven preheated to 180°C (conventional top and bottom heat) and bake for approximately 50 minutes.
4.

Leave the cake to cool completely, then dust with icing sugar.
5.

Enjoy!